Hearts of Palm in Lemon Butter
|Butter||1⁄3 Cup (5.33 tbs)|
|Canned palm hearts||3 Cup (48 tbs), drained, thinly sliced|
|Grated lemon peel||1 Teaspoon|
|Fresh lemon juice||2 Tablespoon|
|Freshly ground pepper||To Taste|
|Minced chives||1 Tablespoon|
|Minced parsley||1 Tablespoon|
Heat the butter in a large frying pan; do not let it brown.
Add the palm heart slices.
Cook over very low heat, stirring carefully with a fork so as not to break the slices, until the vegetable is coated with the butter and very hot.
Do not brown.
Stir in the remaining ingredients and serve very hot.